This unique dessert tastes a little like fried ice cream bars, without any frying! It’s a delicious mixture of rice krispies, toasted coconut and pecans and brown sugar that’s toasted in the oven with butter and then used to sandwich vanilla ice cream in the center. It’s perfect for potlucks and family get-togethers, or simply a fun treat at home. This recipe comes from our good family friend, Linda Pope. BYU basketball fans might recognize that last name- she’s the mom of now head coach Mark Pope. Our families grew up together and my Mom got this recipe from her over 20 years ago and we’ve been making it ever since!
Ice Cream Crunch Bars
Ingredients
- 2 1/2 cups Rice Krispie Cereal
- 1 cups chopped pecans
- 1 1/2 cups shredded sweetened coconut
- 3/4 cups brown sugar
- optional: a few shakes of cinnamon
- 8 tablespoons real butter 1 stick, melted
- 1/2 gallon vanilla ice cream or one 'carton' since they keep shrinking, softened to the consistency of soft serve (see note)
Instructions
- Preheat oven to 300 degrees. Line a 9x13 inch pan with foil or a parchment sling, extending a little over the edges of pan.
- Place Rice Krispies, pecans, coconut, and brown sugar in a 9x13 inch pan. Drizzle butter over mixture and combine well (a fork, or clean hands work well.) If desired, sprinkle in a few shakes of ground cinnamon and mix in. Bake for about 30 minutes, stirring once or twice during cooking time. Remove from oven when toasted and golden brown and let mixture cool completely.
- Remove half of crispy mixture and spread remaining half in an even layer on the bottom of pan. Gently spoon softened ice cream on top of mixture. Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan. (see notes for a tip). Spread ice cream out evenly and then top with remaining crisp mixture. Gently press top crisp into ice cream with hands. Cover pan with plastic or foil and chill until firm (preferably overnight.) When ready to serve, use foil/parchment to completely remove ice cream from pan. Slice into squares and serve.
Notes
How to Make the Topping
This doesn’t seem like much, but this is where the magic is. Mix rice krispies, coconut, brown sugar, pecans, and melted butter and slowly toast them in the oven. If you have a nut allergy, just leave out the nuts and make it up with extra krispies and coconut.
Together, you get sweet, crunchy, chewy, and crispy with so many great natural flavors and textures. It might seem like a weird, or simple combination, but stick with me. Half of this mixture gets spread on the bottom of a 9×13 pan.
Spread on your Ice Cream
It’s important that your ice cream is very soft. Not melted, but soft. Think soft serve that comes out of a machine; that’s the perfect texture.
Softening the Ice Cream: I’ve found it helps to tear off ice cream container and place the whole frozen block into a large bowl. Use a sharp knife to cut it into several large chunks. At this point you can leave it at room temperature for a while, or very carefully microwave at a low heat to gently soften, stirring in between. The consistency you’re going for is soft serve ice cream. It helps to stir it vigorously as it softens until it’s nice and smooth. As you place your ice cream on your crisp mixture, try to plop it on as evenly as you can.
Spreading the Ice Cream
If you’re not careful, you will mix up your bottom layer of crisp. With your ice cream very soft and smooth, just spoon large spoonfuls as evenly as possible in your 9×13 pan. Avoid dumping the whole thing in there at once. Stand next to your sink with hot water running and use a large metal spoon dipped in the hot water to spread ice cream. The eat will help it glide over the ice cream smoothly and make the process much easier! Continue dipping and spreading until it’s smooth.
Top your ice cream with the remaining crisp mixture.
Once it’s frozen back up again, use your parchment or foil to lift the whole thing out of the pan and slice into squares.
I like these in small bowls with a spoon or fork. They are AMAZING! Especially after it’s softened just a little bit, like 5 minutes, and the ice cream just sort of melts in your mouth and the flavors from the caramelized, toasted coconut and nuts come through with an added crisp from the cereal.
Questions & Reviews
Looks yummy! What other nut would be good in this…can’t eat pecans or walnuts.
These look amazing! I would add those chocolate toffee bits to the mix after baking, just for a little chocolate kick and some extra yummyness.
Okay, totally loving you & Dusanka up there!
That is the best. The best!
I love that you put Boise up there too!
Too fun.
P.S. The recipe looks just as great too!
Just pinned it, can’t wait to try it!
BTW, I have a downs syndrome grandson, and about 5 years ago when he was about 10 or so, my daughter took him to New York for some kind of fundraiser, and he won the privelege of getting his picture on the jumbo-tron. It was the thrill of his life. They got to purchase a DVD of it. Yours pic was FABULOUS!!!
A friend gave me this recipe about 20 years ago. It always reminded me of the “fried ice cream” you get at a Mexican restaurant. Everyone loves it.
I used to have this dessert a lot when I was younger… my mom always served it with warm Raspberry Danish Dessert mixed with frozen raspberries… Delicious!!! Thanks for a reminder that I need to make this again, it’s been way too long!!
Oh, I want to be popular. I will make these. And now I’m singing “Popular” from Wicked. Thanks for the yummy recipe!
That (shopping) trip should be a tax write off!!! 🙂 You have the picture to prove it!!!
These look so yummy. My mouth is watering. Next time we have a special occasion I am making these. Or maybe just tomorrow night.
Ok, the food, whatever…THAT IS SO AWESOME you were in times square!! My hubby, from NJ, married this po-dunk girl, from TX, and whisked me away to the tri-state area and THAT’S WHERE I SHOULD HAVE BEEN FROM ALL ALONG! The billboards in times square are awesome and you rock! oh, and love the blog and the FOOD!